In a large bowl add corn that has been removed from the cob, drained black beans, ¼ cup each of cilantro and green onions, 2 tablespoons roasted red bell pepper, 2 cups grape tomatoes, sliced in half.
Then sprinkle one teaspoon salt, zest the lime and then juice it. Followed by the jalapeno if desired. Mix well, place lid on top and chill for at least 30 minutes or until you are ready to serve.
- For less spice use only half to a quarter of the jalapeno or omit completely.
- Store leftovers in a container in the refrigerator for up to 3 days.
Serving: 0.5c | Calories: 106kcal | Carbohydrates: 20g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 373mg | Fiber: 6g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 2mg